The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-05-14
Food for Men and Women Grapes
II I'm California How TO Make Good
Butter, Etc.

hear great deal about the best
food for horses, COWS, sheep aud hogs,
with the best way to prepare 1t for
them to cat, but little reference is
made to the proper food for men and
women, or to the manner in which
their food should be cooked. Perhaps
my lady readers would like few words
on these important matters. writes Ben:
Perley Poore, in The american Calti-
vdtor.
The muscular structure of animal
food is toughened by cooking, but the
fibrous tissue connecting or binding it
together is softened by heat, thereby al
lowing the libres to separate, so as to
be more readily attacked by the diges-
tive fluids; and further the cooking de-
velops agreeable havors and odors,
by which the flow of these fluids is
greatly increased, We all know how
IN agreeable smell or taste, or even the
sight of food. when hungry, will cause
the mouth to water. The most ration
al way of cooking meats is broiling
or roasting, since all the nutritious
principles are, in this way, preserved
easy of digestion.
Broilipg and stewing render meats
tender, and soups are nutritious and
well adapted to most stomachs. Care
must be taken, as all good housewives
know. to place the meats in cold water
and boil over 4 smart fire; for if put
Immediately into boiling water all the
tissues are hardened.
The most abominable mode of cook
ing is by frying. BY this process the
meat is exposed to very high temper
ature, and the iibrcs become complete
ly stepped in fat, so it is quite impossi-
BILE for the gastric juice to attack them.
More of our soldiers died in the late
war, in my judgment, in consequence
of eating meat and bread fried in
grease than were killed by rebel bullets.
IA people will persist in cooking in
this unphysologIcal manner, the meat
should first be coated with crumbs or
batter, which will prevent, to some eX-
tent, the penetration of the fat.
1t is perhaps unnecessary to remark
that, for an habitual article, beef is to
be preferred to any other variety of
meat 1t is easy of digestion, eXerts
highly favorable influence upon the
nutrition of the body, and more rarely
becomes dstasteful from long-con-
tinued daily use than any other kind.
Mutton ranks next; domesticated and
non-domesticated animals, including
fowls, birds, etc, next; and lastly pork,
which was never designated to be eat
en-, except, possibly, with baked beans,
on Sabbath morning. The least
Objectionable form of pork is cured
ham. shoulders, etc. This meat you
are aware, is occasionally infested with
an animal parasite, called trichina; and
in view of the frequent and fatal cases
of illness throughout the country from
eating trichinous pork, it is unaccount-
able how people will persist in ignor-
ance of the mode of its prevention.
The public have been repeatedly in
formed that no part of swine's flesh
should ever be eaten raw. Thorough
cooking destroys the parasite, and re-
moves all danger from this cause.
Eggs are much esteemed, and are ex-
ceedingly nutritious; and milk is very
important and valuable article of diet,
since it is easier appropriated by the
system, and contains all the elements
which are wanted for the construction
and renewal of the body. Cream is
More nutritious than milk. contains n
large amount of fat, and frequently
corrects defective nutrition.
Buttermlk is easily digested, and is
often valuable article of diet in dys-
pepsia, when more nutritious articles
Of diet are not we'll borne.
Bread has been appropriately denom-
mated the ''staff of life" and itappears
to we'll deserve this distinction. for
throughout the civilized world it is the
prime article of diet, which never be-
comes distasteful or repulsive from
constant use. That made from good
wheat flour is the most nutritious and
easily digestible of all kinds. but as an
exclusive article of diet life cannot sub
sist upon it as long as upon other va